Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are a classic recipe that kids and adults love. Learn how to make these easy and delicious pancakes from scratch in less than 30 minutes!

three stacks of blueberry buttermilk pancakes sitting on white plates on a counter

Homemade blueberry buttermilk pancakes are the perfect meal. You can find most of the ingredients for these pancakes in your pantry. Add fresh blueberries and create a light and fluffy classic breakfast recipe that the entire family will love.

Ingredient Notes

ingredients for blueberry buttermilk pancakes
  • Buttermilk: If you don’t have buttermilk, you can use whole or 2% milk and add two tablespoons of vinegar or lemon juice.
  • Flour: To make gluten free, you can use a 1-1 gluten free flour substitute.
  • Blueberries: Fresh or frozen.

Other ingredients

  • Sugar
  • Butter
  • Eggs
  • Baking Powder
  • Baking Soda
  • Vanilla
  • Salt
steps to make buttermilk pancakes

Expert Tips

  • You can fold the blueberries into the batter before cooking. Or, you can sprinkle them on top once you pour the batter onto the skillet.
  • You can replace the fresh blueberries with frozen blueberries.
  • To make fluffy pancakes, always use buttermilk and do NOT over mix the batter.
  • Using buttermilk in this recipe gives it that distinctive, classic pancake taste. The slight acidity helps leaven the batter and makes sure there aren’t any lumps. If you don’t have buttermilk, you can use regular milk and add one tablespoon of vinegar or lemon juice for each cup of buttermilk the recipe calls for.
  • Use butter to grease the pan before cooking for the best texture and flavor.
  • Keep the pancakes warm while cooking by storing the finished pancakes on a baking sheet in an oven heated to 200 degrees Fahrenheit.
  • Storage: Store the pancakes on a covered plate in the refrigerator for up to 3 days. You can also freeze the pancakes and reheat just prior to serving.
  • Toppings: Serve the pancakes with butter, maple syrup, chocolate chips, or a dusting of confectioners’ sugar.
a cut pieces of blueberry buttermilk pancakes with maple syrup on top

Blueberry pancakes are a classic recipe that everyone should enjoy. This recipe consistently receives raves reviews because it’s easy and delicious. Try it yourself and let us know what you think!

Other Classic Breakfast Recipes

three stacks of blueberry buttermilk pancakes sitting on white plates on a counter

Blueberry Buttermilk Pancakes

Yield: 16 pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Everyone loves this classic pancake recipe made with fresh or frozen blueberries.
5 from 3 votes

Ingredients 

  • 2 eggs
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ¼ cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoons vanilla extract
  • 1 cup fresh blueberries
  • confectioners’ sugar, maple syrup, etc. for serving

Instructions

  • Preheat the oven to 200 degrees.
  • In a large mixing bowl, lightly beat the eggs.
  • Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
  • Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through.
  • Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
  • Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.

Notes

SUBSTITUTIONS
  • Buttermilk: If you don’t have buttermilk, you can use whole or 2% milk and add two tablespoons of vinegar or lemon juice.
  • Flour: To make gluten free, you can use a 1-1 gluten free flour substitute.
  • Blueberries: Fresh or frozen.
STORAGE
  • Store these pancakes covered on a plate in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.

Nutrition

Serving: 0g, Calories: 125kcal, Carbohydrates: 17g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 258mg, Potassium: 127mg, Fiber: 0g, Sugar: 4g, Vitamin A: 180IU, Vitamin C: 0.9mg, Calcium: 67mg, Iron: 0.9mg
Course: Breakfast
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in 2013. It was updated with new photos and expert tips in November 2020.

3 comments on “Blueberry Buttermilk Pancakes”

  1. Blueberry pancakes are a year-round favorite! I’m pulling out the mixing bowl for these beautiful golden pancakes.

  2. These pancakes were so fluffy and light! The whole family was asking for seconds!

  3. Hi Ashley, So happy i came to this blog. You have wonderful recipes and this one.. Blueberry Buttermilk Pancake was amazing. Loved it! Thanks so much for sharing this with me!

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